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Rick's WSET3 > C43 - Sherry > Flashcards

C43 - Sherry Flashcards

1
Q

Where is the vineyard area of Sherry?

A

surrounding the town of Jerez de la Frontera in southern Spain

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2
Q

Where must Sherry be matured?

A

Either within the city limits of Jerez or in one of the two smaller seaside towns of Sanlúcar de Barrameda and El Puerto de Santa Maria

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3
Q

What is the climate of Jerez?

A

It has a hot, sunny mediterranean climate
Coastal vineyards are a little cooler on average and benefit from the cooling effect of the poniente
Higher average rainfall than much of Spain, but low during the growing season

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4
Q

What is the poniente?

A

A cooling, humid, westerly wind in southern Spain

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5
Q

What is southern Spain’s other wind (besides the poniente)? Describe it and the effect it can have on weather and vines

A

The levante
Easterly, hot and drying
It can send temperatures soaring, stressing the vines and damaging grapes

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6
Q

What ensures that vines in Jerez can cope with weather conditions?

A

The chalky albariza soil

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7
Q

What properties of albariza soil make it well adapted to Spanish weather conditions?

A

The high chalk content provides good drainage

It’s also very deep and has an excellent water-holding capacity to sustain the vines during hot dry summers

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8
Q

How is soil water-retention maximised during autumn and winter in Jerez?

A

Rectangular pits are dug between the rows of vines to trap the water and reduce run-off

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9
Q

When are rectangular pits dug in Jerez?

A

After harvest

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10
Q

When are the rectangular pits smoothed over in Jerez?

A

In the spring

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11
Q

Besides water holding properties, what happens in summer to albariza soils to further their water retention properties?

A

It forms a hard crust that limits evaporation from the soil

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12
Q

How many grape varieties are permitted in Jerez? What are they?

A

Three
Palomino
Pedro Ximénez
Muscat of Alexandria

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13
Q

Which grape accounts for the vast majority of plantings in Jerez?

A

Palomino

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14
Q

Describe wines produced by Palomino

A

Naturally low in acid

Lacking in obvious varietal aromas

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15
Q

Why is Palomino ideal for Sherry production?

A

Because flavours come from biological or oxidative maturation, not the grapes

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16
Q

What is the flavour of PX?

A

It has very little varietal flavour

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17
Q

What is PX good for and why?

A

The production of sweet wines

Its thin skin makes it ideal for being sun dried

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18
Q

Where is Pedro Ximenez mostly planted?

A

Very little in Jerez - most from the neighbouring region of Montilla-Moriles where it grows more successfully

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19
Q

Describe the role of Muscat of Alexandria in Sherry

A

Only very small amounts are grown

It is used to make sweet wine

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20
Q

Which grape is used to make the dry wines of Jerez?

A

Palomino

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21
Q

Describe harvest of Palomino

A

Given the high temperatures at harvest time, grapes must reach the press as quickly as possible to avoid oxidation

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22
Q

Describe fermentation of dry styles of Sherry

A

Takes place in large stainless steel tanks at temperatures ranging from 20-25C

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23
Q

What is unique about the fermentation temperatures of dry Sherry?

A

They are high for a white wine

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24
Q

Why is it acceptable for the fermentation temperature to be high for a white wine when it comes to Sherry?

A

Producers are aiming to produce a neutral base wine

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25
Q

What are the key characteristics of a base wine for dry Sherry?

A

It’s dry with approximately 11-12% abv

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26
Q

How and why are wines of Jerez classified in Autumn?

A

They are classified into wines that will either be sent for biological or oxidative ageing

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27
Q

How is it decided which base wines of Jerez will be used for which purpose?

A

It will be based on flavour characteristics
Paler wines with more finesse will be used for biological ageing
Darker, richer, heavier wines are selected for oxidative ageing

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28
Q

At which stage will flor have started to grow on the surface of the base wines of Jerez?

A

At the point of classification for ageing

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29
Q

The exact criteria for classification of Jerez base wines will vary according to…

A

The house style of the producer

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30
Q

Besides house style, what else influences a producer’s choice of certain base wines for certain styles in Jerez?

A

Producers need certain volumes of new wines in particular styles to meet sales demands

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31
Q

Which grapes are respectively more likely to be suitable for biological and oxidative ageing?

A

Biological ageing: Grapes from cooler coastal vineyards and/or fermented at cooler temperatures
Oxidative ageing: Grapes grown from warmer vineyards inland and/or fermented at higher temperatures

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32
Q

What is ‘sobretabla’ in Sherry making?

A

A stage wherein base wines are fortified using a 96% abv neutral spirit and the wines are set aside for a period of a few months before incorporation into a solera system

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33
Q

To what abv are wines fortified for biological ageing in Jerez? Why?

A

To between 15% and 15.5% abv

This is the ideal strength for the development of flor

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34
Q

Why is the sobretabla stage so important for wines for biological ageing?

A

The producer needs to wait and see whether flor develops correctly on these wines

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35
Q

What is the second classification for in Jerez?

A

For determining after sobretabla, whether a wine has a style and character suitable for its respective solera system

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36
Q

What happens to wines that fail to make the grade during the second classification?

A

They are either refortified or rejected altogether

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37
Q

To what strength are wines fortified for oxidative ageing?

A

17% abv

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38
Q

What happens in Sherry at 17% abv?

A

The flor dies

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39
Q

Why is sobretabla less important for wines for oxidative ageing?

A

Because it’s not necessary to see if flor develops

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40
Q

What happens immediately after harvest to grapes for naturally sweet styles of Sherry?

A

They are sun-dried to concentrate the sugar levels

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41
Q

What flavour does sun-drying develop in Sherry?

A

Raisin

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42
Q

What happens in Sherry once the desired must weight has been achieved for naturally sweet wines?

A

The grapes are pressed and fermentation starts

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43
Q

Describe fermentation of naturally sweet wines in Sherry

A

The juice is so concentrated that the yeast struggle to ferment the sugars and rarely manage more than a few degrees of alcohol

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44
Q

What happens to naturally sweet Sherry once fermentation is stopped?

A

The must is fortified to 17% abv

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45
Q

In what must Sherry be aged?

A

600 litre oak barrels called butts

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46
Q

How are the oak butts of Sherry prevented from giving oak flavours to Sherry?

A

They are often used to age unfortified wines before they are used for Sherry

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47
Q

What is the main requirement of Sherry’s oak butts?

A

To allow oxygen to reach the wine

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48
Q

What is the secondary way in which oxygen is allowed to reach the wines of Jerez?

A

By only ever filling the butts five sixths full

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49
Q

What is a particular challenge when it comes to maturation in Jerez?

A

Keeping the barrels cool

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50
Q

What steps are taken in traditional bodegas to keep the environment cool?

A

Thick, whitewashed walls, high ceilings and windows that point toward the cooling poniente winds

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51
Q

How are correct humidity levels maintained in bodegas of Jerez?

A

By keeping the earth floors damp

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52
Q

What is the main method of keeping modern bodegas cool enough in Jerez?

A

Air conditioning

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53
Q

What is the main system of maturation called in Sherry?

A

Solera system

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54
Q

Briefly describe the solera system

A

Made up of a number of groups of butts (or criaderas/levels) which hold wines of different ages
Maturation involves moving wine between them over time to achieve a blend of younger and older wines

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55
Q

What does solera traditionally refer to?

A

The final criadera that holds wines of the oldest average age

56
Q

List and briefly describe the stages of the solera system

A

Wine for bottling is taken from the solera. An equal amount of wine is taken from each butt of this level
The solera is not fully emptied and the butts are replenished with the same volume of wine taken from the butts in the next level that contain wine of a slightly younger average age called the first criadera
The first criadera is the replenished in the same way as the solera and so on for following criaderas
The final criadera is replenished with sobretabla wine

57
Q

How many criaderas are there in the solera system?

A

Between three and fourteen

58
Q

What is the difficulty regarding labelling Sherry with an average age?

A

Due to the blending which occurs in the solera system, it is only possible to talk about the average age of wines which are being used for blending/bottling

59
Q

What is the main advantage of the complex solera system?

A

Wine taken from it for bottling/blending is the same every time

60
Q

How may Sherry consistency be interrupted?

A

By introducing wines of a lower/different quality into the solera system or too much wine is taken out each year

61
Q

How is the risk of losing an entire solera system in one catastrophic event reduced?

A

The different criaderas are often kept in different warehouses/buildings

62
Q

What does biological ageing of Sherry require?

A

The presence of flor

63
Q

What constitutes flor?

A

A number of yeast strains

64
Q

Where is flor found?

A

As a thick layer on the surface of the wine

65
Q

What are the inputs and outputs of flor in the biological ageing of Sherry?

A

Inputs: Alcohol/other nutrients and oxygen
Outputs: CO₂ and Acetylaldehyde

66
Q

What gives biologically aged Sherry its unique flavour?

A

Acetylaldehyde

67
Q

What does flor need to thrive?

A

Precise levels of alcohol, temperature and humidity

68
Q

What can influence the style of a maturing biological Sherry?

A

Temperature, humidity and even a butt’s position within the bodega

69
Q

At what alcohol level can flor no longer thrive?

A

15.5% abv

70
Q

What ambient conditions do flor favour?

A

Cool to moderate temperatures and high levels of humidity

71
Q

When during the year does flor grow more vigorously?

A

Spring and autumn

72
Q

What happens to flor in summer and winter?

A

It dies back

73
Q

Why are butts only partly filled in the solera system for biological maturing of Sherry?

A

So that flor has easy access to oxygen

74
Q

Besides imparting flavours, what is the secondary benefit of flor for Sherry?

A

It protects the wine from oxidation

75
Q

What is constantly needed to keep flor thriving? Why?

A

Regular additions of new wine are needed as flor is constantly consuming alcohol and other nutrients

76
Q

When should biologically aged Sherry be consumed?

A

Those such as Finos quickly lose their freshness and should be consumed as soon as possible after bottling

77
Q

What is the average age of wine taken from solera systems?

A

Rarely greater than three to four years

78
Q

What can happen as wines move to their oldest criadera?

A

As the average age increases, overall levels of nutrients decrease and flor can start to fail, with oxidative characters eventually developing

79
Q

Which Sherries are aged oxidatively, without the presence of flor?

A

Oloroso, PX and some Muscat Sherries

80
Q

How is Amontillado aged?

A

Oxidatively after a period of biological ageing

81
Q

What heavily influences the impact of oxygen on the oxidatively aged Sherries?

A

The air present in the partly filled butts

82
Q

What is the positive impact of using the solera system for oxidative aged Sherry?

A

The introduction of young wines helps to preserve the base character of the Sherries

83
Q

For how long may Sherries be aged oxidatively?

A

Upwards of 30 years, though very few wines make it to this age

84
Q

What happens to Sherries as they age oxidatively?

A

Alcohol levels rise to 22% abv as the water content evaporates

85
Q

What is the advantage of the solera system?

A

It produces wines of consistent style and quality

86
Q

How are the solera systems used in creating final Sherry products?

A

Most Sherries, including many of the very best, are blends of wines from several solera systems

87
Q

How is the blending of several solera systems beneficial in the case of Oloroso Sherries?

A

This blending can bring together the intense flavours of very old wines which would be unbalanced on their own, with the freshness of younger wines

88
Q

What options do Sherry’s larger producers have available to them?

A

They have many different solera systems, giving them wines of different ages and styles that they can use to make up their various blends

89
Q

What may happen with Sherry just prior to bottling?

A

Most Sherry will undergo fining and filtration

90
Q

What has been the trend in Sherry pre-bottling?

A

There has been a growing trend towards keeping pre-bottling interventions to a minimum, particularly with biologically aged Sherries, as the vibrancy of their flavours can be dulled by high levels of intervention

91
Q

List the dry styles of Sherry

A

Fino and Manzanilla
Oloroso
Amontillado
Palo Cortado

92
Q

How are Fino and Manzanilla Sherries made?

A

Only biologically

93
Q

What is the profile of Fino and Manzanilla Sherry?

A

Pale lemon
Aromas of citrus fruit, almonds and herbs
Bready notes from the action of flor

94
Q

What are the flavours of Fino and Manzanilla Sherry sometimes referred to as?

A

Tangy or salty

95
Q

Describe ageing for Fino and Manzanilla Sherries

A

They do not improve in bottle and should be consumed as fresh as possible

96
Q

How does a Sherry become a Manzanilla?

A

It is matured in the coastal town of Sanlúcar de Barrameda, qualifying it as Manzanilla de Sanlúcar de Barrameda (a separate DO to that of Jerez)

97
Q

How does the winemaking of Manzanillas differ for the winemaking for Fino?

A

It’s identical

98
Q

What is the difference, other than location, between Fino and Manzanilla?

A

The cooler more humid conditions in Sanlúcar guarantee a thick layer of flor throughout the year

99
Q

What is the effect on flavour of the thicker flor of Manzanilla?

A

They have a more intensely tangy aroma

100
Q

For what is Manzanilla most famous?

A

The fino-style wine that is called Manzanilla fina

101
Q

What in Sherry does en rama mean?

A

Wines (Manzanilla) that have undergone minimal fining and filtering

102
Q

Describe the ageing of Oloroso wines

A

Oxidative

103
Q

Describe Oloroso wines

A

Brown
Full bodied
Dominated by oxidative aromas such as toffee, leather, spice and walnut

104
Q

Describe very old Oloroso wines

A

Very concentrated and develop an astringency that is balanced when blended with younger wines in the solera system

105
Q

Describe ageing of Amontillado wines

A

They have undergone a period of biological ageing followed by a period of oxidative ageing

106
Q

What happens in the bodega once Amontillado wines have completed their biological ageing?

A

They are refortified to 17% abv to kill the flor and fed into an Amontillado solera system

107
Q

Describe Amontillado wines

A

They are amber or brown in colour
Less full-bodied than Olorosos
Combine yeast derived aromas with oxidative aromas

108
Q

What happens to Amontillado aromas over time?

A

Yeast aromas slowly fade as the wine ages, though they remain recognisable

109
Q

Describe how long Amontillados can be matured

A

As long as Olorosos

110
Q

What is the rarest style of Sherry?

A

Palo Cortado

111
Q

What is the aroma character of a Palo Cortado?

A

Similar to Amontillado

112
Q

How is Palo Cortado similar to Oloroso?

A

They share a body and richness

113
Q

Some producers identify … at the second classification, though this is not always the case

A

Palo Cortado

114
Q

How are Palo Cortado wines made?

A

Using a variety of different methods

115
Q

With which wines are Palo Cortados similar and difficult to tell apart from?

A

Amontillado and Oloroso Sherries

116
Q

What is the general quality of Palo Cortado Sherries?

A

Generally very high

117
Q

What kind of ageing is common to Sherry’s naturally sweet styles?

A

Oxidative

118
Q

Describe Pedro Ximenez Sherries

A

Deep brown and lusciously sweet

Pronounced aromas of dried fruit, coffee and liquorice

119
Q

What sugar levels do Pedro Ximenez sweet Sherries often reach?

A

500 g/l residual sugar

120
Q

Describe naturally sweet Sherries made from Muscat

A

They take on similar characteristics to PX wines although they retain a varietal dried citrus peel character

121
Q

How are Pale Cream Sherries made?

A

They must have undergone a period of biological ageing prior to sweetening

122
Q

With what are Pale Cream Sherries typically sweetened?

A

Rectified Concentrated Grape Must (RCGM)

123
Q

Describe the appearance of Pale Cream Sherries

A

Similar to Fino

124
Q

What is the major difference in flavours (other than sweetness) between Pale Cream and Fino Sherries?

A

Pale Cream rarely has any pronounced flor character

125
Q

What is the price of Medium and Cream Sherries?

A

It ranges from inexpensive to super premium

126
Q

Describe the characteristics of a Medium Sherry

A

It must show characteristics from both biological and oxidative ageing

127
Q

What are the characteristics of a Cream Sherry?

A

Purely oxidative

128
Q

How are Medium and Cream Sherries sweetened?

A

With PX wine

129
Q

Describe flavours of the best Medium/Cream Sherries

A

They seamlessly balance the toffee, leather and walnut flavours of the dry wine with the dried fruit notes of the sweet wine

130
Q

Describe inexpensive versions of Cream Sherries

A

They can taste cloying and lack complexity

131
Q

What are the recent law changes regarding the use of Amontillado, Oloroso and Palo Cortado?

A

They can now only be used for dry styles of wine

132
Q

What historically, was ‘Oloroso dulce’?

A

A sweet Oloroso/PX blend (this can no longer be the case)

133
Q

What are the four categories of age-indicated Sherries?

A

VORS (Vinum Optimum Rare Signatum/Very old rare Sherry)
VOS (Vinum Optimum Signatum/Very old Sherry)
12 years old
15 years old

134
Q

What do the top two categories of age-indicated Sherry signify?

A

That the average age of the blend is at least 30 years old and 20 years old respectively and each batch must be tested to see whether it complies

135
Q

To what do the lesser categories of aged Sherry apply?

A

The whole solera system, so can be used more flexibly

136
Q

Which Sherries can qualify for age-indicated status?

A

Only Amontillado, Palo Cortado, Oloroso and PX

Rick's WSET3 (44 decks)

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